Save A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
This is the green bean casserole I grew up with at every Thanksgiving and Christmas. The scratch-made sauce and generous topping of fried onions always bring me back to festive family dinners.
Ingredients
- Fresh green beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (or substitute with 900 g frozen cut green beans, thawed and drained)
- Unsalted butter: 2 tbsp
- Cremini or button mushrooms: 250 g (9 oz), sliced
- Yellow onion: 1 small, finely chopped
- Garlic cloves: 2, minced
- All-purpose flour: 2 tbsp
- Whole milk: 240 ml (1 cup)
- Heavy cream: 120 ml (½ cup)
- Low-sodium vegetable broth: 120 ml (½ cup)
- Salt: 1 tsp
- Black pepper: ½ tsp
- Ground nutmeg (optional): ½ tsp
- Crispy fried onions: 150 g (1½ cups), store-bought or homemade
Instructions
- Preheat the oven:
- Preheat the oven to 180°C (350°F).
- Blanch the green beans:
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Cook the vegetables:
- In a large skillet over medium heat, melt the butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cooking for another 2-3 minutes until softened.
- Make the sauce:
- Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg (if using).
- Combine beans and sauce:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Assemble the casserole:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Bake:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Serve:
- Let cool for 5 minutes before serving.
Save Every holiday, my family requests this green bean casserole. It's always the first side to disappear, especially when the kids get extra crispy onions on their servings.
Serving Suggestions
This casserole pairs wonderfully with roast turkey, baked ham, or chicken. A bright cranberry sauce or a crisp salad rounds out the meal perfectly.
Make Ahead & Storage
Assemble the casserole through step 6 and refrigerate, tightly covered, for up to 24 hours. Add the onions and bake just before serving. Leftovers keep in the fridge for 3 days, reheated until hot.
Dietary & Allergen Info
This recipe contains dairy, gluten, and soy. For a gluten-free version, use gluten-free flour and fried onions. Always check store-bought ingredient labels.
Save This old-school green bean casserole tastes like home in every bite. Make it your own with cheese or extra mushrooms.
Recipe Questions
- → How do I keep green beans tender yet crisp?
Blanch green beans in boiling salted water for about 5 minutes until just tender, then shock them in cold water to stop cooking and preserve their color and crunch.
- → Can I use frozen green beans?
Yes, thaw and drain frozen green beans thoroughly before cooking to avoid excess moisture in the sauce.
- → What gives the sauce its creamy texture?
Butter, flour, milk, and cream are combined and cooked to form a smooth, velvety sauce enriched with sautéed mushrooms and onions.
- → How do I achieve a crispy topping?
Sprinkle fried onions on top twice during baking—once before baking and again midway—to ensure a golden, crisp finish.
- → Can this dish be prepared ahead?
Assemble up to the baking step, refrigerate for up to 24 hours, then add topping and bake fresh before serving.
- → What flavors complement this dish well?
Its creamy, savory profile pairs beautifully with roast turkey, chicken, or other hearty main courses.